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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Chicken-Corn Chowder Recipe

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This recipe for Mexican Chicken-Corn Chowder is from Wanda's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. butter
4 skinned and boned chicken breast halves, cut into bite-sized pieces (appr. 1 1/2 lbs)
1 small onion, chopped
2 garlic cloves, minced
2 cup half-and-half
2 c. shredded Monterey Jack cheese
2 (15 oz.) cans cream-style corn
1 (4.5 oz.) can chopped green chilies, undrained
1/2 tsp. hot sauce (Tobasco)
1/4 tsp. salt
1/2 to 1 tsp. ground cumin (I use 1 tsp)
2 tbsp. chopped fresh cilantro (I use dried)
Directions:
Directions:
Melt butter in a Dutch oven over a medium heat; add chicken, onion and garlic. Saute for 10 minutes or until onions are clear. Reduce heat to low. Add remainder of ingredients and cook over a low heat for 45 minutes or until chicken is done. Stir often.
Number Of Servings:
Number Of Servings:
2 quarts

 

 

 

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